In the ancient tradition, we select, inspect and sort the grapes by hand. It's the only way we can ensure they're perfect, and perfectly ripe. When we're satisfied, we choose the best crushing, pressing and fermenting techniques to extract their flavour and texture.

We ferment our wine traditionally, with the finest yeasts, and mature it in predominantly French oak barrels. But we also use modern equipment, such as a sophisticated peristaltic pump, to protect the wine and preserve its distinctive regional character.

As the young wines mature, our winemakers taste them regularly, waiting for the moment when they are perfectly balanced. Only then are they are bottled, ready for our cellars - and yours.

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